The aroma wafting from my kitchen this autumn was nothing short of magical—a dance of sweet cinnamon and earthy butternut squash. I’ll never forget the first time I made this Cinnamon Roasted Chickpea & Butternut Squash Salad with Maple-Tahini Dressing; it was a delightful revelation that not only dazzled my palate but also showcased healthy fall flavors perfectly. This salad is a celebration of cozy evenings and vibrant gatherings, boasting quick prep and a potluck-friendly flair, making it an ideal choice for any occasion. The crispy, cinnamon-kissed chickpeas paired with tender, roasted squash create a symphony of textures that leaves your guests craving more. Curious to discover how to bring this crunchy, comforting dish to your table? Let’s dive in!
Why Try Cinnamon Roasted Chickpeas?
Unforgettable Flavor: The rich combination of sweet cinnamon and roasted butternut squash elevates this salad beyond ordinary fare.
Wholesome Ingredients: Packed with protein from chickpeas and vitamins from fresh greens, it’s a delightful way to enjoy seasonal produce.
Easy Prep: With minimal effort, this dish is perfect for busy weekdays or a last-minute potluck.
Versatile Options: Feel free to customize! Switch out greens or add a grain for a heartier meal.
Crowd-Pleaser: This salad impresses at any gathering, drawing compliments while catering to a variety of dietary preferences.
If you’re looking for more delectable suggestions, try our Mediterranean Chickpea Bowls for a fresh twist or serve alongside our Roasted Chicken Pollo for a complete meal experience!
Cinnamon Roasted Chickpea Ingredients
For the Salad
• Chickpeas – A main protein source, ensure they’re thoroughly dried for maximum crispiness.
• Butternut Squash – Adds natural sweetness and can be substituted with kabocha squash for a denser texture.
• Olive Oil – Helps with roasting; avocado oil serves as an excellent alternative.
• Cinnamon – Infuses warmth and sweetness; try swapping it with berbere spice for a unique flavor twist.
• Salt & Pepper – Key for enhancing flavors; consider using sea salt or Himalayan salt for improved taste.
• Baby Kale (or Mixed Greens) – Forms the salad base; massaged Swiss chard or roasted Brussels sprouts are great alternatives.
For the Dressing
• Tahini – Creates a creamy sauce; substitute with Greek yogurt or sunflower seed butter if needed.
• Maple Syrup – Provides natural sweetness; agave syrup can be used as a vegan alternative.
• Lemon Juice – Brightens flavors with acidity; lime juice works just as well.
• Water – Adjusts the dressing’s consistency—add gradually for the desired thickness.
Embrace the cozy fall flavors with this Cinnamon Roasted Chickpea salad that’s bound to become a family favorite!
Step‑by‑Step Instructions for Cinnamon Roasted Chickpea & Butternut Squash Salad
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C). As it warms up, place a baking sheet inside to heat as well, which helps in achieving beautifully caramelized butternut squash and crispy chickpeas. Take this time to gather your ingredients and get ready for some cozy cooking.
Step 2: Prepare the Chickpeas and Squash
In a large bowl, toss together the drained and dried chickpeas with cubed butternut squash. Drizzle with olive oil, and sprinkle in the cinnamon, salt, and pepper. Make sure everything is well-coated, allowing the warm and sweet scent of spices to envelop your kitchen. This mixture will provide a delightful flavor base for your Cinnamon Roasted Chickpea & Butternut Squash Salad.
Step 3: Roast the Ingredients
Carefully spread the seasoned chickpeas and butternut squash onto the preheated baking sheet in an even layer. Roast in the oven for 25–30 minutes, shaking the baking sheet halfway through to ensure even cooking. Look for the chickpeas to be golden and crispy, while the edges of the squash turn a lovely caramelized brown.
Step 4: Make the Maple-Tahini Dressing
While the chickpeas and squash are roasting, prepare the dressing. In a jar, combine tahini, maple syrup, fresh lemon juice, and a pinch of salt. Whisk together until blended, then gradually add water to reach your desired consistency. You’re aiming for a smooth, creamy dressing that can be drizzled over the salad to tie in all the flavors beautifully.
Step 5: Assemble the Salad
Once the roasted chickpeas and butternut squash are done, take them out and let them cool slightly. On a serving platter or individual plates, spread a bed of fresh baby kale. Pile the warm roasted chickpeas and squash on top, creating a vibrant and inviting look. Finally, generously drizzle the maple-tahini dressing over the salad to enhance its flavors.
Step 6: Garnish and Serve
As a finishing touch, consider garnishing your Cinnamon Roasted Chickpea & Butternut Squash Salad with toasted pepitas or a sprinkle of additional cinnamon for extra warmth. Serve this delightful dish immediately; the contrast of warm roasted ingredients with the fresh greens makes for an unforgettable meal that is perfect for any autumn gathering.
Cinnamon Roasted Chickpea Variations
Feel free to explore delightful twists on this recipe to suit your taste buds and dietary needs!
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Dairy-Free: Substitute tahini with sunflower seed butter for a creamy, nut-free dressing alternative. It still brings that lovely richness while catering to nut allergies.
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Spicy Kick: Add a pinch of cayenne pepper to the chickpeas before roasting for a warm, spicy contrast against the sweetness of the butternut squash. Just a dash will turn up the heat!
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Grain Bowl: Serve this salad over a base of quinoa or farro instead of greens for a nourishing grain bowl option. The added texture will make it even heartier, perfect for lunch or dinner.
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Different Greens: Swap out baby kale for peppery arugula or tender spinach to change up the flavor profile. Each green brings a unique taste that complements the other ingredients beautifully.
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Roasted Veggie Medley: Mix in other roasted vegetables like carrots or sweet potatoes for added sweetness and color. This adds more variety and nutrition to your dish.
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Herb Infusion: Toss in fresh herbs like parsley or cilantro right before serving to brighten the salad and add an aromatic touch. You’ll love the fresh burst of flavor!
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Nutty Crunch: Top with toasted almonds or walnuts for a delightful crunch. The extra texture pairs excellently with the creamy dressing and is a great way to add healthy fats.
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Sweet Citrus: Drizzle with a bit of orange juice or zest along with the lemon in your dressing for a bright and fresh flavor that elevates the entire dish. The hint of sweetness can really enhance the fall vibe!
For more flavorful inspiration, don’t forget to check out our Soft Chewy Cinnamon recipe to satisfy your sweet tooth!
How to Store and Freeze Cinnamon Roasted Chickpeas
Room Temperature: Enjoy this salad fresh, but if you have leftovers, leave them out for no longer than 2 hours to ensure food safety.
Fridge: Store the Cinnamon Roasted Chickpeas and butternut squash in an airtight container for up to 3 days. Keep the dressing separate to maintain freshness.
Freezer: For longer storage, freeze the roasted chickpeas (without squash) on a baking sheet until solid, then transfer to a freezer bag for up to 2 months.
Reheating: To re-crisp frozen chickpeas, bake them at 400°F (200°C) for about 10 minutes before adding to your salad. Keep the dressing in the fridge and mix before serving for the best flavor.
Make Ahead Options
These Cinnamon Roasted Chickpea & Butternut Squash Salad components are perfect for meal prep! You can roast the chickpeas and butternut squash up to 3 days in advance; just be sure to store them in an airtight container in the refrigerator to keep them fresh. For the dressing, prepare it separately and refrigerate for up to a week; this keeps the flavors vibrant. When you’re ready to serve, simply re-crisp the chickpeas and squash in the oven for about 10 minutes at 400°F (200°C), then assemble the salad over a bed of fresh greens. This way, you’ll enjoy a delicious, effortless meal that tastes just as fantastic as when it was freshly made!
Expert Tips for Cinnamon Roasted Chickpeas
- Dry Chickpeas Thoroughly: Ensure your chickpeas are well-dried after draining; this crucial step guarantees maximum crispiness for your roast.
- Roasting Hot: Preheating the baking sheet is key! A hot surface immediately caramelizes your butternut squash, enhancing the overall flavor and texture.
- Cinnamon Control: Adjust cinnamon according to preference; too much can overpower. Start with a smaller amount, and you can always add more later.
- Freshly Massaged Greens: Massage the baby kale with a bit of dressing before serving—it softens the greens and enhances their flavor in your Cinnamon Roasted Chickpea salad.
- Serve Warm: For the best experience, serve this salad immediately after assembling it. The warmth of the roasted ingredients with fresh greens is simply divine.
- Storage Smarts: Store roasted components and dressing separately if making ahead. Re-crisp chickpeas in the oven just before serving for that delightful crunch!
What to Serve with Cinnamon Roasted Chickpea & Butternut Squash Salad
Elevate your cozy autumn meal by pairing this vibrant salad with complementary dishes that enhance its hearty and sweet flavors.
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Creamy Mashed Potatoes: Their buttery texture balances the crunch of chickpeas, bringing comfort and warmth to the table.
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Savory Garlic Bread: This toasty addition perfectly contrasts the salad’s freshness, allowing for a delightful dip into the flavorful dressing.
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Cranberry Sauce: A hint of tartness enhances the sweet notes of the roasted butternut squash and cinnamon, adding a festive touch.
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Warm Quinoa: Served as a side, this grain adds extra protein and heartiness, making your meal even more fulfilling.
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Autumn Harvest Soup: A bowl of roasted carrot and ginger soup brings a contrasting temperature and robust flavor profile that warms the soul.
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Spiced Apple Cider: This delightful drink complements the cinnamon in the salad while wrapping you in a cozy embrace.
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Maple Pecan Tart: As a sweet finish, this dessert echoes the maple-tahini dressing, delighting your senses with every bite.
Cinnamon Roasted Chickpea & Butternut Squash Salad Recipe FAQs
How do I choose the best butternut squash?
Absolutely! When selecting butternut squash, look for ones that are moderately heavy for their size with a uniform beige color. Avoid any squash with dark spots or soft spots, as these can indicate overripeness. The best butternut squash should feel firm and have a smooth skin; even a slight sheen is a sign of freshness!
How should I store leftover salad?
Very! Store leftover Cinnamon Roasted Chickpea & Butternut Squash Salad in an airtight container in the refrigerator for up to 3 days. To keep the ingredients fresh and maintain texture, store the dressing separately and drizzle it right before serving.
Can I freeze roasted chickpeas?
Yes, you can! To freeze your roasted chickpeas, first spread them out on a baking sheet and place them in the freezer until completely solid. This process prevents them from sticking together. Once frozen, transfer them to a freezer-safe bag where they can last up to 2 months. When you’re ready to enjoy them again, just reheat in a preheated oven at 400°F (200°C) for about 10 minutes, and they’ll regain that delicious crunch.
What if my chickpeas aren’t crispy after roasting?
Don’t worry; it happens! If your chickpeas end up soft after roasting, they may not have been dried thoroughly before baking, or the oven temperature might have been too low. Make sure to drain and pat the chickpeas completely dry, and preheat your baking sheet for maximum crispiness. If you encounter soft chickpeas, try increasing the roasting time by 5-minute intervals until you achieve that perfect crunch.
Are there any dietary considerations for this salad?
Absolutely! This salad is vegetarian and can easily accommodate various dietary needs. If you have nut allergies, you can substitute tahini with sunflower seed butter or Greek yogurt for the dressing. For serving, avoid any ingredients that may conflict with dietary restrictions, like changing the salad base to include different greens, if needed, ensuring everyone can enjoy this delightful dish!
Can I make this salad ahead of time?
Yes, you can prep components ahead! Roast the butternut squash and chickpeas up to 3 days in advance; store them separately. You can also whisk the dressing and keep it in the fridge for up to a week. Just remember to mix everything together right before serving to ensure freshness and the best flavor experience!
Cinnamon Roasted Chickpea Bliss: Easy, Cozy Fall Salad
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C) and place a baking sheet inside to heat.
- In a large bowl, toss together the drained and dried chickpeas with cubed butternut squash. Drizzle with olive oil, and sprinkle in cinnamon, salt, and pepper. Ensure everything is well-coated.
- Spread the seasoned chickpeas and butternut squash onto the preheated baking sheet in an even layer. Roast for 25–30 minutes, shaking halfway through.
- In a jar, combine tahini, maple syrup, lemon juice, and a pinch of salt. Whisk together and gradually add water to reach desired consistency.
- Once roasted ingredients cool slightly, spread baby kale on a serving platter, pile the warm roasted chickpeas and squash on top, and drizzle with maple-tahini dressing.
- Garnish with toasted pepitas or a sprinkle of cinnamon, and serve immediately.
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